Apricot, Hazelnut and Rosemary Stuffing Balls

Name: Apricot, Hazelnut and Rosemary Stuffing Balls
Prep time: 15 min
Cook time: 45 min
Yield: Serves 12 - 14
Ingredients: 250g sausages; 1 small onion, finely chopped; 30g unsalted butter; 30g blanched hazelnuts, roughly chopped; 100g dried apricots, chopped; 50g sourdough breadcrumbs; Large sprig rosemary, finely chopped; 1/2 lemon zest only; 1 egg beaten; 12-14 rashers rashers streaky bacon or pancetta

Feeds 12 - 14 people
Prep time 15m
Cook time 45m

Description

These stuffing balls are rich, very savoury and full of seasonal flavours - basically everything you want from a stuffing! They’ve got plenty of texture too, from the hazelnuts and dried apricots. You could swap the rosemary for thyme or sage, if you prefer.

Ingredients

250g sausages
1 small onion, finely chopped
30g unsalted butter
30g blanched hazelnuts, roughly chopped
100g dried apricots, chopped
50g sourdough breadcrumbs
Large sprig rosemary, finely chopped
1/2 lemon zest only
1 egg beaten
12-14 rashers rashers streaky bacon or pancetta

Method

Heat a frying pan and add a splash of oil or a slice of butter and fry the onion gently, until soft - around 10 minutes. Allow to cool.
Combine all the other ingredients except the bacon or pancetta in a mixing bowl and add the onions. Mix well and divide into 12-14 balls.
Lay a slice of streaky bacon or pancetta on a work surface and use a butter knife to gently ‘scrape’ it to stretch it out a little. Wrap each piece of bacon around a stuffing ball.
Cook the stuffing balls at 160C for 30 minutes, turning once (this works well with our roast capon - add them to the roasting tray for the final 30 minutes of cooking time).

Apricot, Hazelnut and Rosemary Stuffing Balls

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